Grilled watermelon frozen margaritas are summer’s greatest fruit grilled and turned into a refreshing boozy cocktail. Topped with a chocolate balsamic reduction.
Why Won’t Watermelons Ever Get Married?
Because they cantaloupe!
It’s griliin’ time, peeps, and I couldn’t be happier. It’s still early in the season but we are looking at months of brats, burgers, and beer can chickens. Did you know, that you can throw the summer’s greatest fruit on the barbie as well? That’s right, grilled watermelon is the shit. I’ve joined up with a new group of food bloggers (I may be in too many of these things), and we’re called the Feast and Devour Cooking Club. Every month, we are assigned an ingredient as a theme and this month’s ingredient is “grilling”. Um, I suppose that’s a method and not an ingredient. Who cares. #GRILLING!
Feast and Devour
So who is in the Feast and Devour Cooking Club? Well the club was started by blogger Julie Kotzbach of Bread, Booze, and Bacon. She’s awesome and you should check out her blog. So, here’s a list of all the bloggers and their recipes that require a grill:
Around My Family Table
Grilled Steak With Garlic Butter Sauce
Where Is Margaritaville Anyway?
I don’t know but God do I hate that song. Let’s take a trip somewhere far away from Margaritaville. Somewhere where margaritas are served and no one is forced to listen to such a miserable song; like right next to your grill!
First thing’s first, we need to slice about a 1/4 of a watermelon. No wait! Back up. I got ahead of myself and forgot to mention the secret ingredient.
That’s right. See those little black dots on top of the margarita? Scroll up. Take a look. I’ll wait. Those little things that evoke the look of watermelon seeds are actually drops of chocolate balsamic reduction.
What Is A Balsamic Reduction?
OMG. I could say it’s like a symphony of flavor. I could say it’s like an orgasm on a salad. I could say it’s like having the 4th of July climax in your mouth. A balsamic reduction is like balsamic vinegar times 2. So really it’s like all those things. Basically, to make a balsamic reduction, you put balsamic into a pot and simmer it until some of the water has boiled away and reduced in volume. See! Reduced! That’s where the name comes from!
For this recipe, I had a bottle of chocolate balsamic vinegar in the pantry and it’s as delicious as it sounds. To make a reduction, pour 1 cup of balsamic vinegar into a pot and simmer over medium heat. Let it cook for 2-3 minutes or until reduced by 1/4 and slightly thickened. You should have about 3/4 of balsamic reduction when you are finished. You will not be needing all of it for the margaritas, but it will keep forever so save whatever you don’t use for something else.
I Think I Left The Grill On
OK. So we’re back to grilling watermelon. Heat your grill on high. Slice 1/4 of a watermelon and toss them on the grill. Cook for 4-5 minutes per side. Transfer to a rimmed baking sheet and let cool. The rim is important because there will be juice. Oh yes, there will be juice.
Once cool, slice the watermelon into cubes. Now bust out your blender. Add 2 cups of cubed watermelon, 1 cup of tequila, 1/2 a cup of lime juice, 1/2 a cup of triple sec, and 1 tablespoon of agave syrup. Fill the blender with ice and purée. Pour into margarita glasses and finish by adding little droplets of balsamic reduction on top so that it looks like watermelon seeds. Salting the rim is optional. I tried it both ways and kind of liked it without salt, but it’s really a personal preference. Garnish with a small slice of grilled watermelon, if you haven’t eaten it already, and serve.
Currently Jamming To
This recipe requires little something special. Here’s a list of what you will need: